STILL GOOD: Gingerbread Bars with Cream Cheese Frosting

I’ve decided that every time I don’t fail at baking something, it is a miracle. Hence, I’m starting a new feature called “STILL GOOD!” which will highlight any recipes that I assign my typical half-assed baking attention to and still turn out well. Thank you Lauren’s Latest.com for the first recipe: Gingerbread Bars with Cream Cheese Frosting.

Preheat oven to 325. Line 12.25 x 8.75 x 1 jelly roll pan with foil or parchment and spray with nonstick cooking spray. (DID NOT HAVE JELLY ROLL PAN. PUT IN GLASS BAKING DISH INSTEAD.) Set aside. In a large bowl, cream butter and sugars together until light and fluffy. (ACCIDENTALLY MELTED BUTTER WHILE TRYING TO SOFTEN. DECIDED TO USE ANYWAY. THEN REALIZED THAT WAS BAD IDEA. PUT MIXTURE IN FREEZER FOR FIVE MINUTES TO TRY TO ERASE MISTAKE.) Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. (WAS USING BLENDER INSTEAD OF MIXER BECAUSE WAS TOO LAZY TO GET MIXER OUT. BLENDER DIED BECAUSE WAS USING IMPROPERLY. HAD TO FINISH BY HAND.) Press into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. (OVEN TEMP IS STILL WEIRD. THERMOMETER WAS READING 300 WHEN SET TO 325. TURNED OVEN UP TO 350. THERMOMETER STILL READ 300. WHO KNOWS? BAKED UNTIL SEEMED DONE.) Cool completely.

For the frosting- whip all ingredients together until smooth. Spread on bars and cut into squares. Serve immediately or store in air tight container. (EVEN WHEN SORT OF DOUBLED, ICING STILL DELICIOUS. USUALLY THE CASE WITH ICING.)
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The way I made these they taste kind of like chewy, gingery hermit cookies, which I like. I wish I’d added some raisins. But if they were on the list I probably would have forgotten to buy them anyway.